Mexican Style Paella With chicken and sausage
The lively flavors of this paella will set off a fiesta in your mouth.
- 1 container (16 ounces) chunky salsa (mild or medium)
- 12 ounces chicken tenders, patted dry
- 3 tablespoons vegetable oil, divided
- 12 ounces fully cooked chicken sausage or pork sausage links
- 3 cups low-sodium canned chicken stock, water or combination
- 2 cups long-grain rice
- 1 teaspoon kosher salt, plus additional to taste, divided
- 1 cup frozen peas
- ¼ cup chopped fresh cilantro or parsley
- Lime wedges
- Freshly ground black pepper
Remove ½ cup salsa. Set aside. In a blender or food processor, process remaining salsa until smooth.
Put chicken in a bowl, add ½ cup puréed salsa and toss to coat. Cover and marinate in refrigerator for 30 minutes or up to 2 hours.
In a high-sided sauté pan, heat 2 tablespoons oil over high heat until it simmers. Season chicken with salt and pepper and cook until just cooked through, about 3 minutes per side. Remove to plate, loosely tent with foil and rest for 10 minutes.
Slice into 2-inch pieces. Add remaining oil to pan and heat until simmering.
Cook sausage about 3 minutes per side. Remove to plate, loosely tent with foil and rest for 10 minutes. Slice on bias into 2-inch pieces. Wipe out pan with paper towels and add remaining puréed salsa and stock; bring to boil.
Add rice and 1 teaspoon salt. Bring mixture to boil, cover and reduce heat to medium-low. Cook until liquid is absorbed and rice is tender, about 18 minutes.
Remove from heat. Sprinkle peas on top. Cover with lid and sit for 5 minutes. Fluff with fork then stir in chicken, sausage, peas and cilantro. Spoon remaining salsa on top.